Here's what we're planning this "week":
Chicken Veggie Flatbread - think restaurant style loaded with yumminess. This is a quick one that I can do using left over chicken from a previous meals and hit's the "thanks for dinner, mom" mark because it adds variety to our rotation while playing on the pizza factor - lots of toppings, no tomato sauce or pepperoni.
Cashew Chicken Stir-Fry - This is not always a hit with the boys (not big fans of peppers) but I add enough veggie variety to the stir-fry that they can pick out what they like and leave the peppers. Served over rice or noodles.
Pulled Pork - I originally planned on ribs (they love ribs!) but they weren't on sale and little pork tenderloins were. This is my no hassle meal for the week, and while not necessarily healthy -hello, bbq sauce! - it's tasty and because I make it in the crockpot, it's "quick" (or slow I suppose, if you want to get technical.) Usually I'll serve it on buns - but occasionally with rice - and always with a side of slaw with a sesame dressing. The leftovers are great on tortillas or as a pizza topping.
Grilled Chicken Club Sandwiches - Easy, peasy. Grilled chicken breasts topped with tomato, cheese, bacon (or whatever anyone wants) on foccacia. Served with a side salad and I'm thinking yam fries done in my T-fal Actifry. Simple and delicious!
Maple Salmon - I still haven't made this even though I've pinned and bookmarked a few recipes, usually as kebabs. (Funny side note, Justin is adamant that fishing bobbers are called "kebabs". There's no convincing him it's wrong.) This week, I'm cheating and going to use a grilling rub, Maple Peppercorn from Gourmet Village, just to keep things easy. Serving with fresh veggies and rice.